Monday, September 21, 2009

Roast beef

I LOVE roast beef sandwiches. London Broil is my favorite to get at the store, but buying from the deli counter can get expensive (and unhealthy). Typically, it goes for $8.99/lb and is loaded with sodium, so, I hit up Google for an alternative way to enjoy a sandwich without feeling guilty.

Alas, I stumbled across this great tutorial from The Hungry Mouse.

I did mine a little different, using rump roast instead of the eye roast she used, because it was on sale for $2.99/lb.

Following the basic directions, I rinsed and patted dry the meat, and seasoned it with extra virgin olive oil, sea salt, black pepper and garlic powder. I placed the meat on the rack as directed and baked at 500 degrees for 20 minutes (I was a little apprehensive about this at first, 500 degrees?! But the result was a beautiful crust) and then dropped it to 300 degrees for 30 minutes.

Internal temperature? 126 degrees, a perfect medium rare.

Covered it with foil for 20 minutes and then sliced, against the grain, on the thin side (if this keeps up I might have to invest in a meat slicer!).

The result? Well, man-friend was here and I gave him a slice and he topped it with some horseradish and well, he was a happy man. I tried a slice plain and it was beyond delicious. Sandwiches aside, I could see just eating this with mashed potatoes for a classic fall dinner.

Total cost of this deliciousness? $5.44. I think I'll be going back to the store this week while it's still on sale.

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